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Akoho sy Voanio

Posted : May 26, 2010 Category : Soups Stews Recipes Country : Madagascar Cooking time : 60 minutes Serve : 4 person Viewed : 472

Ingredients:

• one chicken, cut into bite-sized pieces
• juice of one lemon (optional)
• one teaspoon grated lemon rind (optional)
• salt, black pepper, cayenne pepper or red pepper (to taste)
• enough oil for frying (coconut oil if possible)
• two onions, chopped
• two cloves of garlic, minced
• two or three tomatoes, chopped
• two teaspoons ground ginger (or one teaspoon fresh ginger, minced)
• one cup coconut milk (see the note about coconut milk on the Wali wa Nazi recipe page)

Cooking Instructions:

• Sprinkle chicken with salt and pepper to taste. Slice the tomatoes into small cubes. Set aside.
• Shred the coconut into a clean cloth. Fold the cloth around the shredded coconut.
• Wet the cloth using a glass of warm water. Squeeze the cloth and the shredded coconut to extract coconut milk. Discard the shredded coconut.
• If obtaining/shredding a fresh coconut is not possible, you may substitute a can of unsweetened coconut milk instead.
• Add a small amount of oil to a frypan. Saute chicken until done over medium heat.
• Add onions to the pan. Continue stirring over medium heat until the onions are brown.
• Add ginger, tomatoes, and garlic to the pan. Saute together briefly over medium heat.
• Add coconut milk. Mix well. Reduce heat.
• Simmer over low heat for thirty minutes.
• Serve with rice and salad. Enjoy!